Chasing the mousse
By VicentaLakin
Recipe Recommendations
- low-gluten flour 100 grams
- eggs of 4
- milk 55 grams
- salad oil 30 grams
- sugar 60 grams
- matcha powder 8 grams
- cream 200 grams
- yogurt 250 grams
- Geely film 20 grams
- red rice flour appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Chasing the mousse
1
Prepare the material
2
The yolk is separated from the omelette
3
add 30 g sugar powder to the yolk, milk, salad oil, sifting in low-banded flour, powdering tea and making paste
4
Add a little salt to the protein, two drops of vinegar, three rounds of remaining sugar powder, and send it to a hard hair bubble
5
I'll mix the protein into the yellow paste three times
6
Put it in the oven, 160°C, 50 minutes
7
A little milk with a glycerine and a microwave to melt
8
Light cream with proper sugar powder
9
The milk, yogurt and cream mixed into three, two of which were mixed with tea powder and red chord powder and put a piece of twilight cake in the mould, poured into moose, cooled in the freezer for half an hour, then put tea moose in the fridge, and then condensed in the red moth
10
The night after the freezer blew out the edges of the dryer, took off the eye model and sifted the tea powder
11
DecoratedChasing the mousse Make Tips
The bowl used for beating the egg whites must be completely dry and free of oil. The egg whites must be beaten to the stiff peak stage; otherwise, the cake will not rise. If the egg whites are beaten well, you don't need to worry about deflating when mixing them into the batter; the only thing to pay attention to is speed. The flowers used for decorating the cake must be guaranteed to be non-toxic and edible. I used chrysanthemums and begonias, but other flowers like roses and Chinese roses are also suitable.